Ingredients:

  • 1 cup Whole Milk, warm (105–115°F / 40–46°C)
  • 1/4 cup Granulated Sugar
  • 2 1/4 tsp Active Dry Yeast
  • 1/2 cup Unsalted Butter, melted and slightly cooled (for dough)
  • 2 Large Eggs, lightly beaten
  • 4 1/2 cups All-Purpose Flour (or Bread Flour)
  • 1 tsp Fine Sea Salt
  • 1/2 cup Unsalted Butter, very soft (for filling)
  • 1/2 cup Light Brown Sugar, packed
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg/Cloves (optional)
  • 1 cup Apple Butter (high quality, thick consistency)
  • 4 oz Full-Fat Cream Cheese, softened
  • 2 Tbsp Unsalted Butter, softened (for glaze)
  • 1 1/2 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract
  • 2–3 Tbsp Whole Milk or Cream (adjust for consistency)

Instructions:

  1. Activate Yeast: Warm the milk and whisk in the sugar. Sprinkle the yeast over the liquid and let stand for 5–10 minutes until frothy (a creamy 'head' should form).
  2. Combine Wet Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Whisk until combined.
  3. Mix Dry Ingredients: In the bowl of a stand mixer (or a large bowl), combine the flour and salt.
  4. Knead: Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until a shaggy dough forms. Increase speed and knead for 6–8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and allow to rise in a warm spot for 90 minutes, or until doubled in size. (Optional: cold-proof overnight in the fridge for enhanced flavour).
  6. Prep Filling: In a small bowl, combine the very soft butter, brown sugar, cinnamon, and spices until a thick paste forms.
  7. Deflate and Roll: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x12 inches (45x30 cm).
  8. Spread Layers: Spread the spiced butter mixture evenly over the entire surface of the dough, leaving a 1-inch border on one of the long edges. Then, spread the apple butter evenly over the top of the spiced butter layer.
  9. Roll and Seal: Starting with the long edge opposite the clean border, tightly roll the dough into a cylinder. Pinch the seam closed to seal.
  10. Cut the Rolls: Using a sharp knife or unflavoured dental floss, cut the cylinder into 12 even pieces (approximately 1.5 inches / 4 cm thick).
  11. Second Rise (Final Proof): Arrange the rolls cut-side up in a prepared, lightly greased 9x13 inch baking dish, leaving a small gap between them. Cover and allow to rise for 45 minutes, or until they look puffy and have nearly doubled in size.
  12. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until golden brown on top and the centres feel set. If the tops brown too quickly, loosely tent the pan with foil.
  13. Prepare Glaze: While the rolls are baking, beat the cream cheese and softened butter together in a bowl until smooth. Gradually add the sifted powdered sugar, vanilla, and enough milk/cream to reach a pourable yet thick consistency.
  14. Glaze and Serve: Allow the rolls to cool in the pan for 5–10 minutes. Drizzle or generously spread the cream cheese glaze over the warm rolls. Serve immediately.